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High Cholesterol Message Board


High Cholesterol Board Index


The Mayor,

My recipe is based on weighing things -- metric, because that is more accurate than scooping flour into measuring cups. And it's so European!

300 gm buckwheat flour, 100 gm teff, 50 gm rice flour, 50 gm tapioca flour, 100 gm non-fat non-instant powdered milk, 1 tsp salt, 1 Tbsp guar gum, 50 gm ground flax seed. Mix thoroughly. Dissolve 20 gm (1/2 cube) fresh yeast in 550 ml warm water with 2 Tbsp sugar. Whisk in 2 small eggs, and 1/4 cup or 60 ml cold-pressed canola oil. Stir in dried ingredients. Cover and let rise in 50°C (120°F) oven. Let 2 greased glass bread pans warm in oven at the same time. When dough is doubled in size, divide between the two bread pans, cover them and let sit until almost to the top of the bread pans. Bake 1 hour in 150°C (300°F) oven. Remove immediately from bread pans and cool on rack.

The key to baking without gluten (wheat) is trying to get the right proportions of dry to liquid ingredients. Any time you subsitute other flours, you need to experiment to get the right amount of liquid. Too much liquid and the dough won't support its own weight -- use the resulting sagging loaves as crumblies over casseroles. Too little liquid and you have door stoppers -- suitable for croutons for the salad. This is why weighing and measuring the water is important -- there's no kneading step (kneading is necessary to develop the gluten to give wheat bread its structure) so you don't have a chance to adjust the amount of flour as you do with wheat bread.

Use this as a springboard for getting the taste and ingredients that suit you. Happy baking!

PS. You'll have to experiment with liquid to dry proportions for the bread machine. I seem to recall that they recommend dry package yeast (very expensive here which is why I use fresh yeast kept in the freezer for longer storage).

--Rheanna





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